EZ No Bake Cheesecake
What you need:
Skip the first 3 items if you use a Pre-made crust
- approximately 20 sheets graham crackers
- 10 tablespoons butter melted
- 2 tablespoons sugar
- 2 teaspoons Vanilla extract (or as much as you want)
- 16 ounces (2 blocks) cream cheese at room temperature
- 14 ounce can sweetened condensed milk
- 1/4 cup lemon juice
- Favorite canned or fresh fruit (optional)
How it’s done:
**SKIP AHEAD IF USING PRE-MADE CRUST** ~Put your graham crackers in a resealable plastic bag and crush them with a rolling-pin until you have mostly fine crumbs
~Place crackers, sugar, and butter in a bowl and stir until everything is well combined.
~Press the mixture on the bottom of your pan and up about 2 inches up the sides.
~Put your crust in the freezer for at least 10 minutes while you make the filling
**START HERE IF USING PRE-MADE CRUST** ~Beat the cream cheese in a large bowl until it is smooth. This won’t happen if your cream cheese is cold.
~Beat in the condensed milk, lemon juice, and vanilla until completely combined and silky.
~Pour the filling in your cold crust and smooth the top with a spatula.
~Cover with Plastic wrap or lid and put in the fridge to set.
~If you can stand it let it sit for at least 2 hours. If not, it wont be as firm. (but it will taste as good)
makes 1 deep dish cheesecake or 24 mini cheecakes made in muffin tins
You can use any crust, fruit, and additions you want. I like chocolate cookie crust, blueberries, chocolate chips, or caramel sauce. You can even use left over chocolate chip cookies but, who ever has leftovers of those? Is it going to taste exactly the same as baked cheesecake? No. but it is delicious, easy, and taste better than a lot of store bought versions. It’s so easy my kid not only eats it but she loves making it. So make your cake and eat it too! (one time won’t hurt, I promise)
Roxy's Eats 